This easy apple pie filling canning recipe is the best way to capture the flavors of fall and enjoy them all year long.
I’ve tested and perfected this recipe so you get the right balance of tender apples, warm spices, and natural sweetness every time. It’s reliable, simple to make, and far better than anything you’ll find in a store.
Keep a few jars on your shelf beside my homemade canned apple juice or apple scrap apple butter, and you’ll always be ready for quick desserts or a homemade pie that tastes like it was made from scratch that very day.
Why You’ll Love This Recipe
Ingredients
Recipe Tips
Prevent browning: Spritz with lemon juice to avoid the apples turning brown. You can also toss them in a little bit of fresh fruit of citric acid.
Don’t overcook the filling: Ensure the filling base thickens but remains pourable before adding the apples to avoid a too-thick mixture that won’t blend well with the fruit.
Use a bubble remover: After filling the jars, gently release trapped air bubbles with a bubble remover or butter knife to ensure an even fill and avoid gaps that could affect sealing.
Check seals carefully: Once the jars have cooled, press on the center of the lid to check the seal. If it doesn’t flex or pop back, the jar is sealed correctly. Refrigerate and use any unsealed jars within a week.
Use up the apple scraps: Save your apple scraps to make my homemade apple juice from scraps or this spiced apple jelly!
Instructions
- Prepare the apples: Start by peeling, coring, and slicing your apples. Place the apple slices in a large bowl and set them aside while you prepare the filling. Spritz with lemon juice to avoid the apples turning brown. You can also toss them in a little bit of fresh fruit of citric acid.
- Make the filling base: In a large pot, combine the sugar, Clear Jel, ground cinnamon, and ground nutmeg. Mix the dry ingredients thoroughly until well combined. Gradually add the water to the dry mixture, stirring constantly to avoid lumps. Continue stirring until the mixture is smooth.
- Cook the filling: Place the pot on the stove over medium heat and bring the mixture to a boil, stirring constantly. Once it begins to thicken, add the bottled lemon juice and continue to cook and stir for an additional 1-2 minutes until fully thickened.
- Add the apples: Carefully fold the sliced apples into the thickened mixture, ensuring that all the apple slices are evenly coated with the filling.
- Fill the jars: Prepare your canning jars by washing them in hot, soapy water and sterilizing them. Keep the jars hot until you’re ready to fill them. Ladle the hot apple pie filling into the prepared jars, leaving a 1-inch headspace at the top of each jar. Wipe the rims of the jars with a clean, damp cloth to remove any residue or filling.
- Process the jars: Place the lids on the jars and screw on the bands until they are fingertip tight. Process the jars in a boiling water bath canner for 25 minutes (adjust processing time if you are at a higher altitude). Make sure the water covers the jars by at least 1 inch. Start timing once the water returns to a full rolling boil.
- Cool and store: Once the processing time is complete, carefully remove the jars from the canner and place them on a towel-lined surface to cool undisturbed for 12-24 hours. After the jars have cooled, check the seals by pressing down on the center of the lid. If the lid does not flex, the jar is sealed. If any jars did not seal properly, refrigerate and use within a week. Label and date the sealed jars, then store them in a cool, dark place. Your canned apple pie filling can be enjoyed for up to a year.
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Easy Apple Pie Filling Canning Recipe
Equipment
- large pot
- Peeler, corer, and knife
- Large bowl
- Canning Jars
- Lids and Bands
- Jar funnel
- Ladle
- Bubble remover/headspace tool
- Clean, Damp Cloth
- Boiling water bath canner
- Jar lifter
- Towel-lined surface
Ingredients
- 6 quarts apples peeled, cored, and sliced – approximately 30 medium-sized apples
- 5 cups sugar
- 1 ½ cups Clear Jel
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 7 ½ cups water
- ¾ cup bottled lemon juice
Instructions
- Prepare the apples: Start by peeling, coring, and slicing your apples. Place the apple slices in a large bowl and set them aside while you prepare the filling.
- Make the filling base: In a large pot, combine the sugar, Clear Jel, ground cinnamon, and ground nutmeg. Mix the dry ingredients thoroughly until well combined. Gradually add the water to the dry mixture, stirring constantly to avoid lumps. Continue stirring until the mixture is smooth.
- Cook the filling: Place the pot on the stove over medium heat and bring the mixture to a boil, stirring constantly. Once it begins to thicken, add the bottled lemon juice and continue to cook and stir for an additional 1-2 minutes until fully thickened.
- Add the apples: Carefully fold the sliced apples into the thickened mixture, ensuring that all the apple slices are evenly coated with the filling.
- Fill the jars: Prepare your canning jars by washing them in hot, soapy water and sterilizing them. Keep the jars hot until you’re ready to fill them. Ladle the hot apple pie filling into the prepared jars, leaving a 1-inch headspace at the top of each jar. Wipe the rims of the jars with a clean, damp cloth to remove any residue or filling.
- Process the jars: Place the lids on the jars and screw on the bands until they are fingertip tight. Process the jars in a boiling water bath canner for 25 minutes (adjust processing time if you are at a higher altitude). Make sure the water covers the jars by at least 1 inch. Start timing once the water returns to a full rolling boil.
- Cool and store: Once the processing time is complete, carefully remove the jars from the canner and place them on a towel-lined surface to cool undisturbed for 12-24 hours. After the jars have cooled, check the seals by pressing down on the center of the lid. If the lid does not flex, the jar is sealed. If any jars did not seal properly, refrigerate and use within a week. Label and date the sealed jars, then store them in a cool, dark place. Your canned apple pie filling can be enjoyed for up to a year.
Did you make this recipe?
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Delicious 😋
What is the difference between clear jell and sure jell
I have never heard of sure jel!
Sure Gel is a brand name. It comes in clear liquid or powder which is used for jams and jellies.
sure jel is what you use to make jams/jellies. It is pectin. Clear jel is a modified cornstarch and it what gives you the “gooey” part inside pie! 🙂
What is clear Gel?
it is a thickening agent 🙂
can you use apple juice instead of water
How long do you cook the apples once you add??
Can I put the apple slices in the quart jar and then add the mixture?
I would mix before adding the apples.
I can a bunch of apples over the summer and with this recipe and gave them away and everyone blove it and it was easy when you have a lot of apples